Home Pork Making; A Complete Guide - In All That Pertains to Hog Slaughtering, Curing, Preserving, and Storing Pork Product--From Scalding Vat to Kitchen Table

by Albert Watson Fulton

This book is a complete guide for the farmer, the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product- from the scalding vat to kitchen table and dining room. Originally published in 1900. This book furnishes in a plain manner such detailed information as is needed to enable the farmer, feeder, or country butcher to successfully and economically slaughter his own hogs and cure his own pork. All stages of the work are fully presented, so that without special equipment any intelligent person can readily follow the instructions. Hints are given about finishing off hogs for bacon, hams etc. Then beginning with proper methods of slaughtering, the various processes are clearly presented, including every needful detail from scalding vat to the kitchen baking dish.

148 pages, Paperback

First published December 15, 2007

Reviews

[Susan Molloy · Rating 5 out of 5]

🖋️ I learned everything I need to know about raising, slaughtering, and preparing meat from hogs:
How to Cut Up a Hog
Brain Sausages
Philadelphia Scrapple
Head Cheese
How to Ring Hogs
Pork Gumbo
Pork Pillau
Pork with Pea Pudding

I also learned about “the pupae of the Dermestes (parent of the ‘skipper’),” which are hog bugs.

📙Published in 1900 by the Orange Judd Company, Chicago. Yes, Orange Judd is the actual name of the publisher.
🔵 The e-book version can be found at Internet Archive. This version has the original illustrations.
🟣 Kindle.

🔲 Excerpts of note:

🔹PORK WITH SAUERKRAUT (GERMAN STYLE). Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.

🔸GERMAN WICK-A-WACK. Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped. Season with salt, pepper and summer savory; mix, spread one inch deep in baking dish, cover with sweet milk. Bake one-half hour. Very nice.

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